Pork & Mushroom Stir-Fry
with Garlic Rice
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Thai Stir-Fry Spice
1 packet
Coriander
4
Garlic
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
250 g
Pork Mince
1 packet
Sliced Mushrooms
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Ginger Paste
1
Lime
1
Carrot
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Zest the lime to get a generous pinch, then slice in half. Finely grate the ginger.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pork mince and a pinch of salt, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Transfer to a medium bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms and carrot until tender and browned, 5-6 minutes. Cook the ginger, the remaining garlic and the Thai seven spice blend (see ingredients) until fragrant, 1 minute.
Return the pork to the frying pan and stir to coat. Add the kecap manis, lime zest, a splash of water and a generous squeeze of lime juice and stir to combine.
Roughly chop the coriander. Divide the garlic rice between bowls. Top with the pork & mushroom stir-fry. Garnish with the coriander and serve with any remaining lime wedges.
